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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Mr. collection. Ingredients:
2 large sweet potatoes |
2 large eggs, lightly beaten |
1 1/2 cups milk, room temperature |
1 cup cornmeal |
1 cup flour |
2 tablespoons honey |
2 tablespoons butter, melted |
2 teaspoons baking powder |
2 teaspoons salt |
Directions:
1. Boil sweet potatoes (with skins) for about 50 minutes or until just tender when stabbed with a fork. Allow potatoes to cool several minutes.
2. Preheat oven to 375°F Prepare a 8x8-inch baking dish with a light coating of cooking spray.
3. Cut potatoes in half length-wise. Scoop potato out of skins with a teaspoon and place in a bowl; set aside. Discard skins.
4. In a separate bowl, mix eggs, milk, honey and butter.
5. Add wet ingredients to dry ingredients and stir. Fold in potatoes (don't worry if the potatoes are clumpy as long as the pieces (scoops) are small.
6. Pour batter into prepared baking pan. Cook for 50 minutes or until a tooth pick inserted in the center comes out clean.
7. Cut into squares and serve with butter.
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